A delicious stew recipe
Nov. 7th, 2024 03:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
luzula(US friends, my thoughts are with you.)
So my two housemates and I are now taking turns cooking dinner, which I appreciate enormously. I love cooking for other people, and it's also great to just sit down to table to a meal someone else cooked, which is often something you might not have cooked yourself! I also love just leaving all the clean-up to someone else after cooking dinner. One of my housemates is an excellent cook. It was almost comical when we moved in and we were both, "so here are all my jams and preserves and all my saved-up empty jars and bottles! : D" Luckily we have a large pantry in the cellar. I never really liked kombucha before, but his is delicious, and now I am starting a second batch cloned off from his, because his weekly batch always runs out too soon. My other housemate is not that good a cook, but oh well. You can't have everything, and she's a good housemate in other ways.
However, I can confidently say that I am also an excellent cook! I made a venison stew the other day which turned out delicious, and I thought I'd share the recipe.
venison chopped into pieces (can be one of the tougher parts)
red wine
tomato paste
a bunch of small whole peeled onions (they'll end up mush in the sauce anyway)
a couple of whole peeled garlic bulbs (ditto)
a couple of anchovies (ditto)
rosemary
bay leaves
black pepper
some tabasco or similar
salt
a dash of cocoa powder (not the kind with sugar and milk in it, just the chocolate)
heavy cream
Fry the pieces of venison in butter on high temperature, then add the other stuff and let it simmer on low temperature for about three hours. Add water as needed if too much of it evaporates. (I am not confident that "anchovy" is the word I want. We call them "sardell". But it's the tiny fish which is salted and then preserved in oil; my main use of it is to flavor sauces.) To go with the stew, I grilled slices of the following root vegetables in the oven: potato, carrot, parsnip, beet, and Jerusalem artichoke.
So my two housemates and I are now taking turns cooking dinner, which I appreciate enormously. I love cooking for other people, and it's also great to just sit down to table to a meal someone else cooked, which is often something you might not have cooked yourself! I also love just leaving all the clean-up to someone else after cooking dinner. One of my housemates is an excellent cook. It was almost comical when we moved in and we were both, "so here are all my jams and preserves and all my saved-up empty jars and bottles! : D" Luckily we have a large pantry in the cellar. I never really liked kombucha before, but his is delicious, and now I am starting a second batch cloned off from his, because his weekly batch always runs out too soon. My other housemate is not that good a cook, but oh well. You can't have everything, and she's a good housemate in other ways.
However, I can confidently say that I am also an excellent cook! I made a venison stew the other day which turned out delicious, and I thought I'd share the recipe.
venison chopped into pieces (can be one of the tougher parts)
red wine
tomato paste
a bunch of small whole peeled onions (they'll end up mush in the sauce anyway)
a couple of whole peeled garlic bulbs (ditto)
a couple of anchovies (ditto)
rosemary
bay leaves
black pepper
some tabasco or similar
salt
a dash of cocoa powder (not the kind with sugar and milk in it, just the chocolate)
heavy cream
Fry the pieces of venison in butter on high temperature, then add the other stuff and let it simmer on low temperature for about three hours. Add water as needed if too much of it evaporates. (I am not confident that "anchovy" is the word I want. We call them "sardell". But it's the tiny fish which is salted and then preserved in oil; my main use of it is to flavor sauces.) To go with the stew, I grilled slices of the following root vegetables in the oven: potato, carrot, parsnip, beet, and Jerusalem artichoke.
